Mango Cheese Cake
120g marie biscuits, crushed
120g salted butter, melted
A: 250g cream cheese
200g dairy whipping cream
B: 2 egg yolks
160g castor sugar
150ml full cream milk
C: 1tbsp lemon juice
2 ½ tbsp gelatine powder, mixed in 5 tbsp water and double boiled until dissolved
2 mangoes, peeled and diced
1) Crust : Combine biscuits crumbs and melted butter while it is still hot and mix well. Pour into a 8”(20cm) round shape springform baking tin. Press till firm and put into a fridge to chill for more than ½ hour.
2) Filling : Beat cream cheese at medium speed until soft. Use another mixing bowl lightly beat dairy whipping cream at medium speed for 2-3 minutes
3) Double boil ingredients B and mix well with lemon juice. Add in dissolved gelatine mixture and pour into cream cheese and mix well. (Note: You will see some lumpy cheese in the mixture but it will not affect the texture)
4) Arrange mango cubes onto the crust and pour in cream cheese mixture. Put into a fridge and chill for 2 hours.